Beef ragu

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Step 1

Prep - dice Soffrito

Step 2

1. Pat the rump dry and season with salt and pepper

Step 3

2. Dice then sear it in pressure cooking pot with olive oil until browned

Step 4

3. Remove beef and simmer remaining water out

Step 5

4. Add more oil with soffrito until onions are browned

Step 6

5. Add, in this order, white wine, tomato paste and beef stock

Step 7

6. Bring the sauce to a boil, then turn down the heat and add the beef, simmering for 5 minutes

Step 8

7. Add thyme, oregano, parsley and rosemary into the sauce

Step 9

8. Pressure cook for 20-30 minutes/Oven for 2-3 hours 300f

Step 10

9. While the sauce is cooking, create egg pasta and begin boiling the water once the pasta is ready to begin rolling, adding salt to the water once it begins to boil

Step 11

10. Once the sauce is completed cooking, simmer for another 15-20 minutes, stirring constantly

Step 12

11. Serve with pasta and cheese (optional)